STEAMED CHRISTMAS PUDDING

This is my favourite part of the menu, I do have a sweet tooth.  You can microwave this recipe by covering with clingwrap and microwaving on 30% (medium-low) power, 30 to 45 minutes or until done.  Be careful not to overcook when microwaving.

250ml (1 cup) seedless raisins
250ml (1 cup) sultanas
125ml (1/2 cup) brandy
250ml (1 cup) flour, sifted
10ml (2 tsp) ground mixed spice
7ml (1 tsp and a bit) baking powder
5ml (1 tsp) bicarbonate of soda
pinch of salt
125ml (1/2 cup) pecan nuts, chopped and toasted
250ml (1 cup) fresh breadcrumbs
3 extra-large eggs, beaten
375ml (1 - 1/2 cup) soft brown sugar
250g prunes, pureed
60ml (4 tbs) oil
finely grated rind of one orange
30ml (2 tbs) orange juice
3 carrots, scraped and grated

1.  Combine raisins, sultanas and brandy in bowl, set aside to macerate.
2.  Sift together flour, spice, baking powder, bicarbonate of soda and salt into separate bowl, stir in nuts and crumbs.
3.  Whisk together eggs and brown sugar, stir in prune puree, oil, orange rind and juice, and carrots.
4.  Combine all ingredients, stir well.  Spoon into a greased and base-lined 1.5 litre pudding basin, level surface.
5.  Cover with double layer of grease-proof paper, then foil tie firmly with string.
6.  Stand on trivet in deep saucepan, pour in enough boiling to come two-thirds of way up sides of basin.
7.  Cover tightly with lid and folded tea towel.  Steam three hours, replenishing with boiling water as necessary.
8.  Test by inserting skewer into centre - it should come out clean.  Turn out onto heated serving plate, flame with brandy, serve hot with Caramel Orange Brandy Sauce.

Serves 12 to 1

I know that after reading the recipe you already have thought....no ways!! Well, I agree that is why this is a recipe where the microwave comes up top.
Try that or settle for the bought product which cannot even compare. If you still don't want to make a Christmas pudding the following recipes should tempt you.

SESAME ROAST POTATOES and GREEN BEANS WITH GARLIC MUSTARD DRESSING

15 - 18 medium potatoes, peeled
seasoned self-raising flour for coating
75ml (5 tbs) sunflower oil
freshly ground black pepper
coarse salt
60ml (4 tbs) sesame seeds

1.  Parboil potatoes in lightly salted boiling water, five to seven minutes, drain and cool.
2.  Score surface with fork.  Roll in flour to coat, shake off excess.
3   Heat ol in roasting pan on top of stove, saute potatoes until lightly browned on all sides.
4.  Sprinkle with pepper, salt and sesame seeds.
5.  Roast in oven at 180 degrees Celsius for 45 minutes.
6.  Turn, baste, sprinkle with pepper, salt and sesame seeds.  Return to oven, rast a further 45 minutes or until potatoes are crisp and golden brown.
7.  Drain on absorbent paper towel.  Serve hot.

Makes 15 - 18 potatoes

Green Beans with Garlic Mustard Dressing

1 kg green beans, topped and tailed

Garlic Mustard Dressing:
60ml (4 tbs) olive oil
5ml (1 tsp) crushed garlic
10ml (2 tsp) wholegrain mustard
salt and freshly ground black pepper
375ml (1 - 1/2 cup) sour cream

1.  Boil or steam beans until crisply tender, five to seven minutes, drain.

Garlic Mustard Dressing:
Heat oil in saucepan, saute garlic with mustard and seasoning a few minutes.  Remove from heat, stir in sour cream.   Add bean, toss well to coat.  Serve at once.

Serves 15

LOIN OF LAMB WITH FETA AND SPINACH STUFFING

Ask your butcher to de-bone the loin of lamb.

2kg boned loin of lamb
red wine for marinade

Feta and Spinach Stuffing:
250g packet frozen chopped spinach, thawed
125h button mushrooms, wiped and sliced
4 spring onions, chopped
2 cloves garlic, crushed
30ml (2 tbs) butter or margarine
250ml (1 cup) stale breadcrumbs
15ml (1 tbs) chopped parsley
60 feta cheese, crumbled

1. Marinate the meat in wine overnight.
2. Place spinach in sieve, press out liquid, set aside.
3. Pace mushrooms, spring onions, garlic and butter in bowl, microwave on 100% (high) power, three minutes.
4. Stir in breadcrumbs, parsley, cheese and spinach.
5. Remove meat from marinade.  Spread stuffing over loin and roll up.
6. Secure with string at 30mm intervals (if you find this a bit tricky, get someone to help you)
7. Place meat on roasting rack in pan, cover with aluminium foil shiny side in.  Cook on 160 degrees Celsius for 20 to 25 minutes per 500g or until well done.  Baste the meat during cooking.

8. For last 20 minutes cooking remove the foil to brown the meat.

Serves 12 - 15

ROAST TURKEY WITH COUSCOUS STUFFING

The recipe may seem lengthy and it is but we don't have turkey every week and Christmas only comes around once a year.  Let's start!  I know some of you don't like turkey, well you can use a Cornish hen in similar way - pour 250ml (1 cup) stock, wine or fruit juice around base of roasting pan before covering with foil.   Cooked brown or wild rice may be used instead of couscous, if preferred.

Couscous Stuffing:




375ml (1 1/2 cups) couscous









250ml (1 cup) pecan nuts, chopped
5 spring onions, trimmed and chopped
60ml (2 tbs) chopped fresh basil or 15ml (1 tbs) dried sweet basil
1 onion, finely chopped
5ml (1 tsp) crushed garlic
10ml (2 tsp) finely grated lemon rind
10ml (2 tsp) oil
15ml (1 tbs) lemon juice
salt and freshly ground black pepper
2 eggs, lightly beaten
125g rindless streaky bacon, chopped

Sausage Stuffing:

250g pork sausages, skinned
1 onion, finely chopped
15ml (1 tbs) chopped parsley
125ml (1/2 cup) fresh breadcrumbs
salt and freshly ground black pepper
125g rindless streaky bacon, chopped

Turkey:

4kg - 6kg turkey, cleaned, washed, patted dry
salt and pepper
80g butter, melted
250g rindless streaky bacon rashers

Let's cook the turkey!

Couscous Stuffing:

1. Soak couscous in just enough water to cover, 10 minutes.
2. Saute nuts, spring onions, basil, onion, garlic and lemon rind in oil a few minutes, remove from heat.   Stir in remaining ingredients except bacon, combine well.
3. Season turkey inside and out.  Stuff body cavity with couscous stuffing, followed by chopped bacon.

Sausage Stuffing:

1. Combine all sausage stuffing ingredients, push into neck-end of turkey, packing firmly under breast sin.
2  Truss turkey using string or small skewers to keep neat shape.
3.  Brush turkey with melted butter, cover breat with bacon rashers.  Brush again, place on rack if roasting pan, cover lightly with foil.  Roast at 160 degrees Celsius allowing 25 to 30 minutes per 500g.
4.  Test by piercing thickest part of leg with skewer - juices should run clear. 
5,  Serve hot, surrounded by grilled prune and bacon rolls and/or cocktail sausages wrapped in bacon.
6. Make a thin gravy from pan drippings, flavour with port or sherry.

Serves 12 to 15

HAVE YOU PLANNED YOUR CHRISTMAS MENU?

Recipes you can choose from for your Christmas menu

Many South African's don't have the traditional Christmas dinner preferring to have a braai at the pool with salads.  I have a menu to share.  You don't have to follow the menu, maybe use a recipe or two in your own menu

Prawn and Papino Salad

Roast Turkey with Couscous Stuffing

Moulded Cranberry Salad

Loin of Lamb with Feta and Spinach Stuffing

Apricot Glazed Ham

Sesame Roast Potatoes

Green Beans with Garlic Mustard Dressing

Steamed Christmas Pudding

Caramel Orange Brandy Sauce

Spanish Cream with Chocolate Sauce

Honeycomb Cream

 

 

Prawn and Papino Salad

 

Serves 12 to 15

Mangoes or melon may be used instead of papinos, if preferred.  Allow six to eight prawns per person.

 

1.5kg cooked prawn tails

125ml (1/2 cup) olive oil

15ml (1 tbs) chopped chives

10ml (2 tsp) grated fresh ginger

5ml (1 tsp) sugar

salt and freshly ground back pepper

1 onion, finely chopped

2 red chillies, seeded and chopped

finely grated rind of one lemon and one orange

45ml (3 tbs) chopped fresh coriander

120g pakt mixed salad leaves

3 papinos, peeled, seeded and sliced

10 - 12 cherry tomatoes, halved

1.  Combine first 12 ingredients in mixing bowl, marinate prawns one hour.  Drain, reserve marinade. 
2.  Line individual serving plates with lettuce, top with prawns, papino slices and cherry tomatoes.
3. Spoon a little marinade over salad before serving.

Serve at room temperature

 

 

 

Easy Coconut Macaroons

This is really a very easy recipe.  DONT use skim milk condensed milk, and make sure the oven has been preheated at 200 degrees Celsius before baking.  Another hint I found useful, was to use coconut that is not too fine.  The mixture should not have a runny consistency, it should be firm and easy to work with.  Let's bake.

What you need:

397g can full cream sweetened condensed milk
200g - 240g (2-1/2 to 3 cups) desiccated coconut
5ml (1 tsp) vanilla essence
pinch of salt
halved glace cherries to decorate

1.  Combine all ingredients, except cherries, mix well.
2.  Grease a baking tray well.
3.  Place spoonfuls of mixture on tray, top with half a cherry.
4.  Bake in preheated oven at 200 degrees Celsius for 10 to 12 minutes, or until light brown.
5.  WATCH AS THEY BURN EASILY.

Makes 24 to 30

Coconut Ice

My Mom's recipe which I converted to microwaving, quick an easy.  Make two batches first the white then pink.

450g white sugar (about 2 cups and 4 tbs)
150ml (about 1/2 cup and 1 tbs)
200g (2-1/2 cups) desiccated coconut
red food colouring

1.  Microwave sugar and milk in a large bowl on 100% (high) power for 9 minutes, stirring every 2 minutes during cooking cycle.
2.  Add coconut and mix well.  Spoon mixture into a square or oblong dish.
3.  Make the second batch and colour with red food colouring to get a pink colour.  Spread over the white layer.  Allow to cool, then cut into squares.

Hint:

If you want to make a small batch then use one recipe at step 2 half the mixture spoon into a small square dish.  Colour the remaining mixture with red colouring to a pink colour and spread over the white layer.  Work quickly as the mixture sets quickly.

More gifts from you kitchen

I promised my husband I would make a batch of fudge and, a promise is a promise.  This recipe was developed way back in 1981 and has been a favourite.  Make sure you use butter and full cream condensed milk just gives that extra creamy taste.  Oh and let me give you a hint, don't be tempted to use a microwave plastic dish I did many years ago and the hot fudge mixture caused the bottom to drop out.

Caramel Fudge

500g (2-1/2 cups) castor sugar
125g butter
397g can condensed milk
5ml (1 tsp) vanilla essence

1. Combine castor sugar, butter and condensed milk in a deep, heat resistant 3.5 litre bowl.  Microwave on 100% (high) power for 4 minutes.  Stir with a wooden spoon until sugar has dissolved.
2. Microwave on 100% (high) power for 8 minutes.  Add vanilla essence and beat rapidly with a spoon until mixture thickens.
3.  Pour into a greased 200 mm square dish and smooth on top.
4.  When fudge begins to set, mark in squares with a knife.   Alloiw to cool completely then break up and store in an airtight container.

Makes 24 squares

Variations:

Add nuts, desiccated coconut, chopped dried fruit or slivers of glace cherries at step 2 before microwaving the mixture.

Peanut Brittle

Lets try Peanut Brittle with some step-by-step pics, yes Alisha made the peanut brittle under my watchful eye.  It is so easy.

What you need:

375ml (1 1/2 cups) unsalted peanuts
250ml (1 cup) sugar
125ml (1/2 cup) golden syrup
pinch of salt
5ml (1 tsp) vanilla essence
60ml (4 tbs) butter or margarine
10ml (2 tsp) bicarbonate of soda

Step 1:  Place nuts, sugar, golden syrup and salt in a very large, heat resistant bowl, microwave on 100% (high) power, four minutes.  Remove from oven using oven gloves, stir until sugar has dissolved, microwave on 100% (high) power, three minutes.

 

Step 2:  Add vanilla essence and butter, blend well, microwave on 100% (high) power, two to three minutes.

 

 

Step 3:  Add bicarbonate of soda, stir until light and foamy.  Pour immediately on to a lightly butter baking tray, spread mixture quickly with a wooden spoon.

 

Step 4:  Allow to cool, break into pieces and store in an airtight container.

 

 





Chocolate Crunchies

Chocolate Crunchies

250ml (1 cup) flour, sifted
250ml (1 cup) rolled oats
250ml (1 cup) sugar
250ml (1 cup) desiccated coconut
5ml (1 tsp) bicarbonate of soda
30ml (2 tbs) cocoa powder
125g butter or margarine
30ml (2 tbs) golden syrup

Topping:

250ml (1 cup) icing sugar, sifted
30ml (2tbs) cocoa powder
30ml (2 tbs) butter or margarine
5ml (1 tsp) vanilla essence
30ml (2 tbs) milk

To make the crunchies:

1. Combine dry ingredients.
2. Place butter and golden syrup in a heat-resistant bowl, microwave on 100% (high) power, one to two minutes.  Add mixture to dry ingredients and combine well.
3. Press mixture into a lightly greased 250mm square container, microwave on 50% (medium) power, six to eight minutes, then on 100% (high) power, one to two minutes.

Hint:  I find pressing the mixture down halfway through cooking time results in a smooth, even top.  Use a potato masher works well.

Topping:  Combine all ingredients, mix well, microwave on 100% (high) power, one to two minutes or until mixture is smooth.  Pour over crunchies while still hot, allow to cool, then cut into squares.
Makes 36

To bake conventionally:
Press into a greased and lined 250mm square baking pan.  Bake at 180 degrees Celsius for 20 minutes.  Spread topping over crunchies while hot.  Allow to cool before cutting into squares.

Gifts from your kitchen

Today is a holiday here in South Africa, lovely sunshine weather so I think it is a good idea to give you those recipes I promised.  We only have nine days to Christmas and shopping is a nightmare.  Yesterday I went to the mall (I don't like mall shopping) managed to get what I wanted.  Got home tired, my feet and legs were aching,  I prefer my kitchen where I can work

 

at my own pace.  Enjoy!

Where are the Christmas puddings?

I've just come back from the mall and I am absolutely exhausted!  What makes my shopping expedition even worse is, I wanted to buy a Christmas pudding.  No luck.  I guess you want to know why I am buying instead of making.  My granddaughter Alexandra loves my summer version of Christmas pudding.  I take a 900g pudding and a litre vanilla ice-cream.  Break the pudding up into crumbs and mix into the vanilla ice-cream, spoon into a ring-mould dish (I have a glass one) and freeze.  To serve turnout out onto a serving plate and decorate with fruit or just serve (as I do) with a Orange Brandy Sauce.  Simple and easy to make.
Getting back to my shopping expedition.  From Woolworths to Pick-n-Pay I just could not find a 900g ordinary (please no fancy puddings) pudding made with lots of fruit and brandy. Checkers had puddings, ummm?  What has happened to Warings?  Some stores did not even know what I was talking about??  That's my story I will post you my recipe and results.  Also keep viewing my blog as I am going to give you some lovely recipes for gifts from your kitchen.

Cherry Toppping

Vanilla Ice Cream with Cherry Topping

60ml (4 tbs) flour
2.5ml (1/2 tsp) ground cinnamon
30ml (2 tbs) butter or margarine, melted
425g can stoned black cherries, drained
15ml (1 tbs) fresh lemon juice
one litre vanilla ice cream
fresh mint to decorate

1. Sift together flour and spices into small bowl. 
2. Stir in melted butter.
3. Arrange cherries in lightly greased pie plate, sprinkle with lemon juice.
4. Sprinkle crumb mixture over cherries, microwave on 100% (high) power, four to five minutes.
5. Allow to stand a few minutes until crispy.  Spoon over ice cream.
6. Serve at once, decorate with mint leaves.

Serves four

Spend less time in the kitchen!

Hi everyone,  the holidays are here schools are closing for the December holidays.  It's time to spend more time with friends and family.  I've got two quick microwave desserts which can be made in five minutes. 

Peppermint Crisp Pudding

I've made these in individual serving glasses but you can use a square dish or any dish of your choice.  You also don't have to use digestive biscuits, here once again the choice is yours.  The recipe will serve about six.

200g packet digestive biscuits, crumbled
60g butter or margarine, melted
15ml (1 tbs) soft brown sugar
90g Peppermint Crisp bars, broken into pieces
3 extra-large eggs, separated
30ml (2 tbs) hot black coffee
Peppermint Crisp and whipped cream to decorate

1. Combine biscuit crumbs, melted butter and brown sugar.
2. Divide half mixture among six tall dessert glasses.
3. Place chocolate in a heat-resistant bowl, microwave on 50% (medium) power, or until melted, stirring once.
4. Lightly beat egg yolks and coffee, add to chocolate, mix well.
5. Beat egg whites until stiff, fold gently but thoroughly into chocolate mixture.
6. Spoon half chocolate mixture over biscuit layer, top with remaining biscuit mixture.
7. Spoon remaining chocolate mixture over top, allow to set in refrigerator
8. Decorate with whipped scream and slivers of Peppermint Crisp before serving.

Serves six

We back to the ginger bread fireplace, here is it how it's done!!

GINGERBREAD  FIREPLACE

One quantity basic Gingerbread dough
Royal icing
125g Toppers chocolate biscuits (use 4 from the packet)
300 mm diameter cardboard circle covered with foil
61g packet Smarties
4 Chocolate logs
Brown, red, green and yellow food colourings
Cornflour
200g packet fruit jubes
150g packet fruit Sparklers
Piping bag with No 3 nozzle
3 packets red Life Savers
100g mini liquorice all sorts

NB:  Look at the picture of the fireplace and if you cant find the suggested sweets use what is available.

1. For the top:    Cut off a piece of dough to make a oblong 19mm x 7mm, roll out to 5mm thickness.
Place on absorbent paper towel, microwave on 100% (high) power one to two minutes.

TAKE NOTE:  Keep a constant eye on the microwave oven, interrupting cooking cycle every 30 seconds.  Press down dough with a spoon or egg lifter for an even finish  DO NOT OVERCOOK - due to high sugar content, biscuits can burn and become inedible  if microwaved too long.  Allow to cool completely overnight, biscuits will harden.

2. For the back:  You follow the exact method for the top only the size is 17mm x 17mm and the microwave time is two to three minutes on 100% (high) power.

3. For the front:  You need a 17mm x 17mm cut out 10mm x 13mm to make opening for the fireplace.  Microwave on 100% (high) power one to two minutes.

4. For the sides:   You need two 7mm x 7mm for the sides.  Microwave on 100% (high) power, one to two minutes.

5. Oval rug:  15mm x 10mm.  Microwave on 100% (high) power, two to three minutes.

6. Stockings:  Cut out two stockings size 3mm x 5mm each, both stockings together microwave on 100% (high) power for 30 seconds.

ROYAL ICING

6 x 250ml (6 cups) icing sugar, sifted
3 extra large egg whites, lightly frothed
2.5ml (1/2 tsp) cream of tartar

Beat together all ingredients with electric beater, about six to eight minutes, or until thick and fluffy.

NOW FOR THE FUN PART OF PUTTING YOUR YULETIDE FIREPLACE TOGETHER



Step 1:  Spread a layer of white royal icing over the mantel.  Split chocolate biscuits, scrape off filling.  Position biscuits on icing.

 

 

Step 2:  Cover a cardboard circle big enough to position the fireplace on.  Cover with foil.  Draw a guideline on circle where sides and back of fireplace are to be positioned.  (To cut a perfect circle, use the microwave turntable as a guide).  Pipe a little royal icing on guideline marks.  Position back and side of fireplace.

 

 

Step 3:  Attach front piece by piping icing along edges, press together.  Support pieces with a heavy object until hardened.

 

 

Step 4:  Arrange chocolate logs inside fireplace.

 

 

 

 

Step 5:  Colour 125ml (1/2 cup) icing chocolate brown

 

 

Step 6:  Arrange sweets over front and sides of fireplace, as desired, secure with icing.

 

 

Step 7:  Colour 250ml (1 cup) icing leaf green and 125ml (1/2 cup) bright red.  With a No 3 nozzle, decorate rug, piping rows of green stars around outer edge of rug and filling centre with red stars.  Set aside to dry.

 

Step 8:  Make a flame cut-out from firm white paper, finger paint with red and yellow icing to resemble a fire.

 

 

Step 9:  Finger paint with icing the stockings as desired.  Dip your finger in cornflour and smooth the top.   Allow to dry completely.   Dilute a little red icing to paint around and on stocking.  Use green icing, pipe holly leaves, dot centres with red icing for berries.

 

 

TO COMPLETE:

 

 

Position mantel on top of fireplace, back should be flush, so there is a slight overhang in front and on sides.   Make three candleholders, using Life Savers.  Vary the sizes cutting candles to fit each size.  Position on top.  Arrange holly leaves on top of mantel, secure with icing.  Position stockings on mantel, secure with icing.  Position the flame.  Complete by placing the rug in front of the fire.  Use a small basket or cover a small box and fill with remaining sweets.

 

 



Christmas Tree with a difference

I received a request for cheese platters so I got out all my home economics books of years gone by checking out what I had been taught and forgot!  Cheese platters are interesting and always a winner especially at this time of the year.  What about giving a little festive flair to your cheese platter?  Here it is!

 

 

Christmas tree cheese platter

Making the Gingerbread fireplace

BASIC  GINGERBREAD  DOUGH

750ml (3 cups) flour sifted
5ml (1 tsp) baking powder
pinch of salt
5ml (1 tsp) each of ground ginger and ground cinnamon
2.5ml (1/2 tsp) each of ground nutmeg and ground cloves
125g butter or margarine
125ml (1/2 cup) soft brown sugar
125ml (1/2 cup) golden syrup
60ml (6 tbs) molasses
1 egg, beaten

1.   Sift together dry ingredients
2.   Place butter, brown sugar, syrup and molasses in a heat resistant bowl, microwave on 100%   
(high) power, one minute or until butter has melted, stirring twice.   Blend well, allow to cool.
3,   Add egg, mix well
4.   Add mixture to dry ingredients, mixing to a soft, pliable dough the consistency is much the same as play dough.
5.   Knead well, wrap in cling wrap and store in refrigerator until ready to use.

Gingerbread Fireplace

 

I had so much fun making this fireplace and except for the greenery, candles, basket and paper it is all edible.  The children will want to start enjoying if they do (Mum's supervision) you can always replace.  Let's start the fun!

Christmas Kitchen Wreath

 

Christmas Kitchen Wreath

 

 

450 mm diameter artificial evergreen wreath

16 apple slices

12 orange slices

4 lemon slices

24 unshelled peanuts

6 unshelled walnuts

16 miniature pine cones

6 cinnamon sticks

12 bay-leaves

Ribbon of choice

Christmas bell or other suitable decoration

 

 

To dry apple slices:  Use red apples.  Slice each apple into five slices, place in circle on double layer of absorbent kitchen paper towel.   Cover with third sheet of paper towel, microwave on 50% (medium) power, four minutes.  Turn over, microwave on 50% (medium) power, two to four minutes, or until edges curl slightly.   Be careful not to burn.  Remove, dry further on wire cooling rack.

 

To dry orange and lemon slices:  Cut one medium orange into six slices.  Place on double layer of absorbent kitchen paper towel, cover with third sheet of paper towel.   Microwave on 50% (medium) power, two minutes.   Press paper towel lightly onto slices to absorb any moisture.   Turn over, cover, microwave on 50% (medium) power, two to four minutes, or until nearly dried.

 

To assemble wreath:  First arrange apple slices, applying a dab of Bostik clear glue to each apple slice.  Attach to greenery.  Repeat for oranges and lemons.   Fill in spaces with remaining ingredients, except for ribbon and decoration.  Allow glue to set overnight.  Fix on ribbons and other decorations,

 

Hint:  For an extra fragrance mix a selection of ground ginger, all spices, cloves and nutmeg.  Sprinkle over wreath, your kitchen will have a beautiful festive fragrance.

 



Christmas gift cakes

 

This is a lovely idea for baking small Christmas cakes to give as gifts, you can use my Christmas cake recipe or your own.  Bake in small loaf pans and ofcourse you have to cut down on the time so calculate according to how many small cakes you make.  Make a batch of icing colour red and green and pipe as if making a ribbon.  You can add sprinkler decorations and a Christmas tag if you wish, wrap in cellophone paper.

ECONOMICAL BOILED FRUIT CAKE

125g butter or margarine
500g dried cake fruit mix
250ml (1 cup) soft brown sugar
375mln(1 1/2cups) cold water
5ml (1 tsp) bicarbonate of soda
15ml (1 tbs) instant coffee granules
500ml (2 cups) cake flour
10ml (2 tsps) baking powder
5ml (1 tsp) ground allspice
5ml (1 tsp) ground ginger
2.5ml (1/2 tsp) salt
100g glace cherries, quartered
100g (250ml) pecan nuts or walnuts, roughly chopped
2 extra large eggs, beaten
15ml (1 tbs) brandy
125ml (1/2 cup) brandy, extra

1.  Lightly grease a 240 mm diameter round oven-proof dish, line base with double layer of absorbent paper towel.
2.  Place first four ingredients in large bowl, microwave on 100% (high) power, eight to 10 minutes, stirring once.   Add bicarbonate of soda and coffee.  Mixture will foam, then settle.  Allow mixture to cool COMPLETELY preferably overnight.
3. Sift together dry ingredients, add to cool mixture.  Mix well.
4. Add remaining ingredients, except extra brandy.  Mix well spoon into prepared dish.  Place on an upturned saucer, microwave on 50% (medium) power, 20 minutes.   Test cake - if necessary, reduce power level to 30% (medium-low) power, microwave a further eight to 10 minutes, or until cake pulls away from sides only slightly.
5.  Allow to cool completely, turn out onto wire cooling rack.  Pour extra brandy over cake, wrap in foil and store in airtight container until required.


FOR THE COMBINATION OVEN

At Step 4 complete recipe and place mixture in a oven-proof dish, use combination setting which will give you 160 degrees Celsius and 30% (medium-low) microwave power, the baking time should be approximately 65 minutes.  If baking in a conventional oven you will have to use a much cooler oven 150 degrees Celsius pre-heated and bake for approximately 2 to 2 1/2 hours, keep your eye on the oven not too overbake.

TIME TO BAKE YOUR CHRISTMAS CAKE

How many remember speaking about the Christmas feeling?  Today the buzz of the holidays and preparation for the festive season try to give what I knew as the Christmas feeling. Stores are decorated Christmas carols played, Santa is there to take your gift requests. but this is commercial marketing with no true meaning no Christmas feeling.  I remember.   My mother would be busy baking the Christmas cake and other festive goodies, the aroma's envelope me and the flavours of spices and fruit tantalise my taste buds.  Not one cake but many are baked to give to those less fortunate, tins of biscuits and bottles of homemade ginger beer are made.  Christmas from my mother's kitchen would bring good cheer to someone and that was a good feeling, that was a Christmas feeling.

I hope  this year we can re-capture the Christmas spirit of goodwill toward all men, starting in our kitchens.   I know it is much easier to just buy a cake, I can assure you nothing takes the place of the aroma coming from the kitchen when you bake a fruit cake and maybe one for your neighbour. Try it!   Let's get back that Christmas feeling?

Did you know you can bake your Christmas cake in the microwave oven?  Here are some hints.

1. Microwave fruit cakes don't mature or keep as well as conventionally baked cakes, so correct storage is important.   If you want to  keep the cake longer than two months, store in refrigerator or freezer.  A hint is also to place a half cut apple in the sealed container.
2. For a rich brown cake, add commercial syrupy gravy browning liquid called Browning Gravy, or use cocoa powder.
3. Instead of using brandy, use half brandy, half Van der Hum Liqueur for a deliciously different flavour.
4. If the centre of the cake is not cooked when turned out, shield edges with foil, shiny side in, leaving centre exposed.  Microwave on 100% (high) power, one to two minutes, making sure foil does not touch sides of oven.
5. Don't use almonds as they remain white after baking, giving the cake an unattractive speckled appearance.

 

Economical Boiled Fruit Cake in the microwave oven

Coffee and Carrot Cup Cakes

My favourite coffee place (beside the good cuppa my husband makes) is The Coffee Roasting Company at Lourensford Wine Estate, Somerset West only five minutes from my home.  I also enjoy their homemade carrot cake - delicious!  Here is my recipe which is just as delicious and easy to make.   The recipe will make 12 cup cakes.

500ml (2 cups) roughly grated carrots
400g can crushed pineapple
3 large eggs, slightly beaten
90ml (6 tbs) buttermilk
500ml (2 cups) sugar
375ml (1 and 1/2) oil
5ml (1 tsp) vanilla essence
200g Pecan nuts, roughly chopped (keep a few out for decoration)
750ml (3 cups) cake flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) baking powder
pinch of salt
5ml (1 tsp) ground cinnamon
5ml (1 tsp) ground ginger
5ml (1 tsp) ground nutmeg

1.  Combine carrots, pineapple, eggs, buttermilk, sugar, oil, vanilla essence and pecan nuts, in a large bowl.
2,  Sift the flour and remaining dry ingredients and add to the carrot mixture.
3.  Place paper cup cakes in a large muffin pan and fill to 3/4 full.
4.  Bake for 25 to 30 minutes in a pre-heated oven at 160 degrees Celsius.
5.  Test with a toothpick, if it comes out clear you know the cakes are done.
6.  Allow to cool completely before putting topping on.

Topping:

Don't over mix the topping or you will find it tends to become runny.  You will need 2 x tubs of smooth cream cheese, 250ml (1 cup) sifted icing sugar, 15ml (1 tbs) fresh lemon juice.  Simply mix all the ingredients to a smooth texture, keep in the refrigerator until the cup cakes are completely cool.

To complete:

Swirl the cream cheese topping over the cup cakes, sprinkle with chopped nuts.

 

 

 

My first Defy stove

I have always been a Defy fan, in my kitchen all my appliances are Defy my latest addition being my stove, hob and fan.  I found this advert of my first Defy stove, it was white enamel and proved to live up to the slogan of: "You can rely on Defy".  Those years the stove cost R136.90, my new stove cost more than R5000, but can we put a price to the slogan?  I like to think we cant!

 

 

 

Where is the chocolate sauce?

I was going to give you a variation of Aggie's chocolate sauce recipe, well I have not forgotten but got side tracked.  I have such a passion for cooking and recipe development and any new recipe gets me thinking.  Yesterday Lily my neighbour was telling me about Haystack Dinners, apparently this is popular in Gauteng but new to me.  I had to google this and find out that actually it appears to be an American idea known amongst the Amish people.  Haystack Dinners have variations and suitable for large dinner parties.   I'm getting distracted again!!! 

October is a lovely month

AGGIE'S  GARDEN  AND  CHOCOLATE  SAUCE

Today I had lunch with my friend Aggie, she is a wonderful gardener and also an artist.  Aggie's

garden is truly a haven of peace and tranquillity, birds, bees and butterflies are there and the most beautiful selection of geraniums.  I love her garden, here is a picture of a plant I gave her many years ago, so beautiful.

 

How I wish you could feel the beauty of her garden, here is another picture.

 

 

 

Today was really a beautiful day, delicious lunch and for dessert Aggie served ice-cream and chocolate sauce.  What impressed me was the chocolate sauce, easy, economical and delicious.  Here is the recipe.

 

AGGIE'S CHOCOLATE SAUCE

 

250ml (1 cup) sugar

125ml (1/2 cup) water

45ml (3 tbs) cocoa

pinch of cream of tartar

15ml (1 tbs) butter or margarine

 

Simple to make, place the sugar, water and cocoa in a heat resistant bowl and microwave on 100% (high) power, three to four minutes, stir frequently.  Add the pinch of cream of tartar and the butter beat until smooth and creamy.  Walla!  ready to serves.

 

Aggie said this chocolate sauce keeps very well in the refrigerator, for larger quantity just double up the ingredients.  Now what could be simplier?  I have not tested the recipe but I am thinking of adding a few variations, let's see what happens in my kitchen tomorrow.  Will show you the pics!

 

Enough for 4 servings 

 

 

 

 

 

 

 

 

 

 



Spring Tea

I was invited to a morning charity tea to raise funds for CHOICES a crisis pregnancy counselling centre.  There must have been well over 200 ladies.  Rosemary hosted our table and you can see how pretty the table was decorated.  We had fun, met new friends and all for a very good cause.  I'm always on the look out for new recipes this time a plate of Almond Tarts caught my eye, Marilyn Norton made them and promised to send me the recipe to share on the blog.  With a twinkle in her eye she told me the secret to her little tarts!!

 

A delicious morning tea time spread

 

 

 

Marilyn's Almond Tarts

A BARBECUE RECIPE FOR THE VEGETARIAN

Eggplant or aubergine, also known as a brinjal usually a deep purple colour.  Very popular in Malaysian and Indian curries, elsewhere in Asia it is braised, fried, stir-fried or grilled.  For this recipe you need to use those small slim little eggplant known as Slim Jim Eggplant,  they have a light purple and white skin.

Eggplant kebabs

12 Slim Jim Eggplant, halved lengthways
60ml (4 tbs) olive oil
2 cloves garlic, crushed
1/2 tsp salt
freshly ground black pepper
5ml (1 tsp) lemon juice

1.  Skewer four halves together using two kebab sticks, like making a ladder.
2.  Repeat with remaining eggplant halves.
3.  Combine remaining ingredients, brush over eggplant kebabs.
4.  Place skin-side down onto grid above moderately hot fire.
5.  Grill until skin turns brown, basting frequently.
6   Turnover and grill until lightly browned and cooked through.

Serves six

 

 

Eggplant kebabs

FLAT BREADS

This is an easy recipe using self-raising flour can be baked in a pre-heated oven or wrap loosely in aluminium foil that has been lightly greased and cook over the coals for about 30 minutes.  I found  at Woollies chargrilled artichokes in a lemon and chilli dressing and adding this to the flat bread recipe with the olives makes a delicious variation.  You can try your own combinations.  Here is the basic recipe.

4 x 250ml (4 cups) self-raising flour, sifted
10ml (2 tsps.) salt
125g butter or margarine
2 extra-large eggs, beaten
250ml (1 cup) milk

1. Sift dry ingredients into mixing bowl.  Rub in butter, mix in eggs and milk to form a soft dough.

Cheese Bread:
Use half the quantity basic dough
 250ml (1 cup) grated cheddar cheese
15ml (1 tbs) dried mixed herbs
5ml (1 tsp) chopped parsley

1 Press the dough into a rectangle shape 5mm thick
2 Sprinkle half the dough with cheese and herbs
3 Brush the other half of dough with egg, fold and close edges.
4 Press bread into quarters with fingertips
5 Bake in a preheated oven at 200 degrees Celsius for 20 minutes or see above to cook over coals.

Spring Onion and Olive Bread

This is where I add the chopped artichokes about 5 pieces.

Use half the quantity basic dough
5 chopped spring onions
3 sliced garlic cloves
5 halved black olives

Now follow the same method as for the cheese bread.

KASSLER RIB CHOPS WITH BEER MARINADE





Kassler Rib Chops with Beer Marinade

 



 

 

Kassler Rib Chops with Beer Marinade

 

60ml (4 tbs) olive oil

1 onion, finely sliced

250ml (1 cup) beer

250ml (1 cup) beef stock

15ml (1 tbs) wholegrain mustard

5ml (1 tsp) dried thyme

10ml (2 tsps) finely chopped fresh dill

salt and pepper

1 bay leaf

6 kassler rib chops, each about 20mm thick

 

 

1. Place 15ml (1 tbs) oil in a saucepan.  Add the onions and saute until transparent. 

2. Add remaining ingredients and bring to the boil.  Simmer for 10 minutes and allow to cool.

3  Place chops in a casserole dish, cover with marinade and marinate for a few hours or overnight.

4. Remove chops from marinade, braai on hot fire about 12 minutes or until done, basting frequently with marinade.

 

Serves six

 

To microwave:

 

For step 1 and 2 place the oil in a casserole dish add the onions and microwave on 100% (high) power two minutes.  Add remaining ingredients and microwave on 100% (high) power three to four minutes, stir frequently.



More braai (barbecue) recipes

CURRIED  BUTTERNUT

3 butternuts, quartered and seeds removed
10ml (2 tsps.) crushed garlic
15ml (1 tbs) curry powder
5ml (1 tsp)
pinch of black pepper
10ml (2 tsps) sugar
60ml (2 tbs) olive oil

1.  Combine all the ingredients except the butternut.
2.  Rub onto butternut and place on braai.
3.  Turn several times to prevent burning.
4.  Cook until tender.

Serves six to eight

Defy one step ahead

I showed you my first microwave cookery book or should I say booklet!  At the time I wrote this  simplistic little booklet for Toshiba it proved to be not only useful but necessary for our market.   Defy saw this need and were the forerunners in using a cookery book special written for the South African market.   Other microwave brands had UK cookery books often with recipes our market could not identify with, actually Defy's first cookery book was bilingual, here is a picture.





 

I still believe you can microwave meals in minutes.  Unfortunately this book filled with not only the know-how of microwave cooking but delicious recipes, is out of print!  Maybe we can get it re-printed?  What do you think?  In the meantime my blog will have to suffice.  Let's get back to more braai recipes!



 



Fresh mint from my garden

 

 

I have a small herb garden, last week I planted  mint I guess the lamb recipe inspired me.   Mint is very refreshing and can be used in many summer recipes, you can easily plant mint in a container if you don't have a garden, I must warn you that it grows prolific and tends to invade other plants.

In earlier centuries it became very popular to send bouquets or posies of flowers with hidden messages of love and friendship, for example a posy of thyme, mint and sorrel would convey affection.  Mint is a versatile herb from mint sauce, mint foot baths, mint cleanser to the popular American South Mint Julep.  The drink became so popular in America in the mid-nineteenth century that temperance campaigners in the state of Virginia demanded that all mint beds be destroyed!!

 

 

MINT JULEP

 

For each serving;

 

3 sprigs of fresh mint

1/2 tsp castor sugar

15ml (1 tbs) soda water

Crushed ice cubes

1 measure of bourbon

Sprig of mint, to decorate 

 

1, Crush the mint in a tumbler with the sugar and rub it around the inside of the glass.

2. Discard the mint.

3. Add the soda wsater and stir until the sugar dissolves.

4. Add the crushed ice and pour over the bourbon, DO NOT STIR.

5. Decorate with sprig of mint



BUTTERFLIED LEG OF LAMB WITH MINT MARINADE

 

 

 

 

This looks so delicious!

 

 

 

Credits:  Sherryn Tedder

Photography:  Kim Thunder

 





It's braai (barbecue) time!

Although yesterday was on the cool side today we had a lovely promise of summer.  Can I ask if winter is over?  Well, in Cape Town we tread carefully and don't easily pack away our warm clothes but we do have a braai come rain or sunshine.  As you know my husband and I moved to lovely Somerset West with it's lovely mountains, vineyards, tree lined streets and the sea around the corner.  Our new home was a renovating challenge and the garden needed tender love and care so we have been planning, building and planting, that's why I have been quiet on the blog.  I think having an outside area is just as important as the inside of your home.  We enjoy our new outside area not only for entertaining, but we sit outside with a cuppa, have lunch or read a book. I'm posting a selection of braai (barbecue) recipes for you to enjoy.

BUTTERFLIED LEG OF LAMB WITH MINT MARINADE

1.5kg leg of lamb, boned
(Ask your butcher to debone the leg of lamb for you)
45ml (3 tbs) finely chopped mint
125ml (1/2 cup) olive oil
1 onion, finely chopped
30ml (2 tbs) smooth apricot jam
15ml (1 tbs) white vinegar

1. Open out boned leg of lamb, make vertical cuts into thick muscle at 40 mm intervals.
2. Place meat into marinating dish
3. Mix together remaining ingredients and spread over the lamb.
4. Allow to marinate three hours in refrigerator or overnight.
5. Place lamb directly onto grid over moderately hot fire.
6. Braai 20 minutes on each side, basting frequently with marinade.
7. Check for doneness by pressing meat with finger tips.  If meat is still "flabby" it is rare, cook a little longer until done.
8. Remove from heat, allow to stand 10 minutes, slice and serve.

Serves six to eight 

My test kitchen 20 years ago

 

Those years I had more microwave ovens than work space!  Here I tested, developed and wrote recipes to the delight and dismay of both friends and family

My Profile

Since 1982 I have been involved in microwave cooking and technology, during that time I wrote six books on the subject, and was the Microwave Food Editor for Your Family magazine for 10 years.  Those were great years.  By choice during  that time I did not own a conventional stove, pots and pans were packed away.  I decided to make this technology my career choice.  For me to understand this technology, I had to use it.  My kitchen became my office, surrounding myself with many microwave ovens.  I was able to test and try these ovens, the various power output ovens, combination ovens, grill feature ovens, giving me a wider understanding of the technology.  Endless recipes were tried and tested to both the delight and dismay of family and friends.  My first cookery book was a homemade hand drawn and a typed booklet with a know how to and recipes.  This little booklet was used in Jeans Microwave Cookery School until the shiny hard covered book with coloured pictures was published.   Microwave Meals in Minutes.  Sadly out of print but maybe just maybe.......????

 



My work in microwave technology and cooking opened international doors for me, I travelled each year to international microwave conferences, presenting papers at some of these conferences.  I had a keen interest in the safety of microwave cooking and attended workshops in the USA and the UK on the subject until I was convinced that microwave cooking was safe if not even better in retaining the essential nutrients we need.

 

Do I enjoy fine dining and good food?  Yes I do, and have great admiration for conventional food writers and chefs.  I now own a conventional stove and combine the two methods easily.  This blog is about good food whether microwaved or conventional.  Enjoy I have some great recipes to share. 

MOIST CHOCOLATE CAKE

The world-famous Sacher torte was created in the nineteenth century and is a speciality of the Hotel Sacher in Vienna.  The original recipe is still a closely guarded secret, but many variations have been introduced.  It is basically a moist chocolate cake coated with apricot jam and decorated with thick layer of dark chocolate glaze.  On a visit to Vienna I decided to taste the genuine Sacher torte which I did twice and here is my version.  Apologies to the original recipe!

What you need:

500ml (2 cups) cake flour, sifted
125ml (1/2 cup) cocoa
10ml (2 tsps) baking powder
5ml  (1 tsp) bicarbonate of soda
2 large eggs
310ml (1-1/2 cups) castor sugar
250ml (1 cup) real mayonnaise (like Hellman's)
250ml (1 cup) water
5ml (1 tsp) vanilla essence

How to make the cake:

1. Sift flour, cocoa, baking powder and bicarbonate of soda together
2. Beat eggs and castor sugar until light and creamy, and fold into dry ingredients.
3. Combine mayonnaise, water and vanilla essence.  Mix well and add to mixture.
4. Line with absorbent paper towel a lightly greased 240 mm diameter ring mould, or make a ring mould by placing a glass in the centre.  Don't forget to grease the glass too.
5.  Pour the batter into the prepared dish and microwave on 70% (medium-high) power for 8 to 10 minutes.
6.  Allow standing time of five minutes before turning out on a  cooling rack, allow to completely cool before covering with chocolate topping.

 What you need for the topping:

60ml (4 tbs) smooth apricot jam
250ml (1 cup) white sugar
250ml (1 cup) hot water
60ml (4 tbs) butter or margarine
30ml (2 tbs) cocoa
60ml (4 tbs) cold water
60ml (4 tbs) cornflour

1. Place apricot jam in a small glass bowl and microwave on 100% (high) power for 30 seconds.  Brush over top and sides of cake.
2. Topping:  combine sugar, hot water, butter or margarine and cocoa.  Mix cold water and cornflour add to the cocoa mixture and microwave on 100% (high) power for three to four minutes.  Stir twice.
3. Pour warm mixture over entire cake.

Ganache

If you prefer to make a Ganache then use 350g good quality chocolate and 375ml (1-1/2 cups) of cream.  You will need to break the chocolate into small pieces and place in a heat resistant bowl, add the cream and microwave on 50% (medium) power until melted and just starting to boil, stir frequently.  If the mixture is too thick add two to three tablespoons water.

MORE ABOUT CHOCOLATE

 

 

Lily's  Chocolate  Cup  Cakes

 

 

My neighbour decided to tempt me with her little delicious chocolate cup cakes, the pic is not very good but biting into these delicious chokkie cup cakes is a moment to remember. 

 

 

This is what you need:

 

125ml (1/2 cup) hot water

90ml (6 tbs) cocoa powder, sifted

60ml (4 tbs) milk

5ml (1 tsp) vanilla essence

250ml (1 cup) cake flour

5ml (1 tsp) baking powder

pinch of salt

125ml (1/2 cup) butter or margarine

125ml (1/2 cup) soft brown sugar

90ml (6 tbs) white sugar

2 large eggs

 

 

How to make the cup cakes

 

1, Mix hot water and cocoa until smooth.

2. Add milk and  vanilla essence and mix.

3. Sift flour, baking powder and salt in separate bowl.

4. Beat the butter and sugars until light and creamy.

5. Add the eggs one at a time and mix well.

6. Now add the cocoa mixture and the flour mixture alternately starting with the flour and ending with the flour, mix well after each time you add.

7. Place mixture in muffin pans or use cup cake paper holders.

5. Bake in a preheated oven at 180 degrees Celsius for 20 minutes.

 

To decorate:

 

You can top them with chocolate butter icing and shavings of chocolate.

 

 

 



MOIST CHOCOLATE CAKE

 

 

Moist Chocolate Cake

 

I formulated this recipe way back in the early 1990's and it is still one of my favourites, I am also delighted that this recipe has circulated and been used many times.  One day I received in the mail a letter and a recipe telling me how successful this recipe has been, the sender had used the recipe often for fetes and cake sales.  When I read the recipe I realised it had come a full circle I was receiving a recipe that I had formulated and written so many years ago.  When I tell you the recipe has mayonnaise in many will say yes you know the recipe.  My first introduction to using mayonnaise (must be the real kind not tangy) was during my research and work time in the USA, my colleague CiCi Williamson shared using mayonnaise in baking.